It’s said that breakfast is the most important meal of the day. And I really have no reason to argue with that. I can see that by not having breakfast, I sometimes want to compensate when I eat lunch. I do my best to at least have a piece of fruit or a handful of granola. But here’s the thing: I really don’t like most breakfast foods.
I know I’m not the only one out there who feels this way, but sometimes it seems as though I’m the lone breakfast hater in this world. I just don’t get much satisfaction out of eating a bowl of cereal or a stack of pancakes (though the latter I will make from time to time).
With that being said, I have to admit that I thoroughly enjoy baking muffins and scones. I love the way they can be adapted for every season. To me, there’s nothing like sitting outside on the deck with a cup of coffee, a newspaper (preferably the New York Times… sorry Bostonians), and a scone. In fact, this has become a ritual for us the weekends we are on the Cape.
(altered from the recipe in Lora Brody’s The Cape Cod Table)
Makes 12 scones
A note on this recipe: the only thing I altered was that, instead of using dried cranberries, I used fresh (that had been frozen), and I added some grapefruit zest.
2 cups all-purpose flour, measured after sifting
1 tbsp baking powder
3/4 tsp salt
1/2 cup granulated sugar
1/2 cup berries, cranberries (fresh, frozen, or, if you prefer, dried)
zest of 1/2 red grapefruit
1 1/4 cups heavy cream (though I used a little less and cut it with some milk)
3 tbsp unsalted butter, melted
Coarse sugar for sprinkling on tops
Preheat oven to 425 degrees, with the rack in the center position. The scones will bake on an ungreased heavy-duty baking sheet. Into a medium-sized mixing bowl, sift the flour, baking powder, salt, and sugar. Use table fork to mix well. If you are adding dried berries (or fresh), stir them in at this point. Dribble the cream over the dry ingredients while mixing with the fork. Continue mixing gently just as until the mixture forms a rough, sticky ball of dough. Add the grapefruit zest and mix to fully incorporate into dough.
Turn the dough out onto a lightly floured work surface, sprinkle lightly with flour, and knead 10 times by pushing the half closer to you down and away from you with the heel of your hand and folding it back over itself, giving it a quarter turn each time.
Pat the dough into a 9-inch disk. Brush the top with melted butter and sprinkle generously with coarse sugar. Use a long knife to cut the dough into 12 wedges and transfer each onto the baking sheet, leaving about 1 1/2 inches between them. Bake for 15 to 17 minutes, or until the tops are golden brown.
Serve warm or at room temperature.